The Experts below are selected from a list of 1902 Experts worldwide ranked by ideXlab platform
Riccardo Flamini - One of the best experts on this subject based on the ideXlab platform.
-
Mass Spectrometry in Grape and Wine Chemistry
2010Co-Authors: Riccardo Flamini, Pietro TraldiAbstract:Preface. Acknowledgments. Introduction. PART I: MASS SPECTROMETRY. 1 Ionization Methods. 1.1. Electrospray Ionization. 1.2. Atmospheric Pressure Chemical Ionization. 1.3. Atmospheric Pressure Photoionization. 1.4. Surface-Activated Chemical Ionization. 1.5. Matrix-Assisted Laser. References. 2 Mass Analyzers and Accurate Mass Measurements. 2.1. Double-Focusing Mass Analyzers. 2.2. Quadrupole Mass Filters. 2.3. Ion Traps. 2.4. Time of Flight. References. 3. MS/MS Methodologies. 3.1. Triple Quadrupole. 3.2. The Q-TOF. 3.3. The MALDI TOF-TOF. References. PART II: APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND Wine CHEMSITRY. 4 Grape Aroma Compounds: Terpenes, C 13 -Norisopenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines. 4.1. Introduction. 4.2. The SPE-GC/MS of Terpenes, Norisoprenoids and Benzenoids. 4.3. The SPME-GC/MS of Methoxypyrazines in Juice and Wine. References. 5 Volatile and Aroma Compounds in Wines. 5.1. Higher Alcohols and Esters Formed from Yeasts. 5.2. Volatile Sulfur Compounds in Wines. 5.3. Carbonyl Compounds in Wines and Distillates. 5.4. Ethyl and Vinyl Phenols in Wines. 5.5. 2'-Aminoacetophenone in Wines. References. 6 Grape and Wine Polyphenols. 6.1. Introduction. 6.2. The LC/MS of Non-Anthocyanic Polyphenols of Grape. 6.3. The LC/MS of Non-Anthocyanic Polyphenols of Wine. 6.4. Liquid-Phase MS of Grape Anthocyanins. 6.5. The LC/MS of Anthocynanis Derivatives in Wine. 6.6. The MALDI-TOF of Grape Procyanidins. References. 7 Compounds Released in Wine from Wood. 7.1. Introduction. 7.2. The GC/MS of Wood Volatile Compounds. 7.3. The GC/PICI-MS/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine. References. 8 Compounds Responsible for Wine Defects. 8.1. Ochratoxin A in Grape and Wine. 8.2. The SPME-GC/MS/MS Analysis of TCA and TBA in Wine. 8.3. Geosmin. 8.4. Analysis of 1-Octen-3-one. 8.5. Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine. 8.6. Biogenic Amines in Grape and Wine. 8.7. Ethyl Carbamate in Wine. 8.8. Wine Geranium Taint. 8.9. Mousy Off-Flavor of Wines. References. 9 Pesticides in Grape and Wine. 9.1. Introduction. 9.2. Analytical Methods. 9.3. Isothiocyanates in Wine. References. 10 Peptides and Proteins of Grape and Wine. 10.1. Introduction. 10.2. Analytical Methods. References. Index.
-
Comprar Mass Spectrometry in Grape and Wine Chemistry | Knut Rurack | 9780470392478 | Wiley
2010Co-Authors: Knut Rurack, Riccardo Flamini, Ramón Martínez-máñez, Pietro TraldiAbstract:Tienda online donde Comprar Mass Spectrometry in Grape and Wine Chemistry al precio 82,22 € de Knut Rurack | Ramon Martinez-Manez | Riccardo Flamini | Pietro Traldi, tienda de Libros de Medicina, Libros de Quimica - Quimica
-
comprar mass spectrometry in grape and Wine Chemistry knut rurack 9780470392478 wiley
2010Co-Authors: Knut Rurack, Riccardo Flamini, Ramon Martinezmanez, Pietro TraldiAbstract:Tienda online donde Comprar Mass Spectrometry in Grape and Wine Chemistry al precio 82,22 € de Knut Rurack | Ramon Martinez-Manez | Riccardo Flamini | Pietro Traldi, tienda de Libros de Medicina, Libros de Quimica - Quimica
-
Hyphenated Techniques in Grape and Wine Chemistry - Hyphenated techniques in grape and Wine Chemistry.
2008Co-Authors: Riccardo FlaminiAbstract:List of Contributors. Preface. 1. Principal Parameters of Grape Ripening and Wine Fermentation (Rocco Di Stefano and Riccardo Flamini). 1.1. Introduction. 1.2. Determination of Grape Ripening Parameters. 1.3. Analysis of Fermentation Parameters of Wine. 2. High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols (Rocco Di Stefano and Riccardo Flamini). 2.1. Introduction. 2.2. Extraction of Polyphenols from the Grape. 2.3. Sample Preparation for HPLC Analysis. 2.4. HPLC Analyses. 3. Polyphenols Analysis by Liquid-Mass Spectrometry (Riccardo Flamini and Mirko De Rosso). 3.1. Introduction. 3.2. Non-Anthocyanin Polyphenols and Procyanidins. 3.3. Anthocyanins of Grape and Wine. 4. Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols (Riccardo Flamini and Roberto Larcher). 4.1. Introduction. 4.2. Determination of Ochratoxin A in Grape and Wine. 4.3. Determination of biogenic Amines in Grape and Wine. 4.4. Determination of 2,4,6-Trichloroanisole in Wine. 4.5. Analysis of Ethylphenols in Wine. 5. Analysis of Aroma Compounds in Wine (Giuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi and Franco Magno). 5.1. Aroma Compounds in Wines. 5.2. Methods for Analysis of Non-Sulphured Aroma Compounds in Wines. 5.3. Volatile Sulphur Compounds in Wines. 6. Analysis of Pesticide residues in Grape and Wine (Paolo Cabras and Pierluigi Caboni). 6.1. Introduction. 6.2. Analytical Methods. 6.3. Conclusive Remarks. 7. Proteins and Peptides in Grape and Wine (Andrea Curioni, Simone Vincenzi and Riccardo Flamini). 7.1. Introduction. 7.2. Extraction of Grape and Wine. 7.3. Analysis of Grape ad Wine Proteins and Peptides. 8. Elements and Inorganic Anions in Winemaking: Analysis and Applications (Roberto Larcher and Giorgio Nicolini). 8.1. Introduction. 8.2. Traceability of Vitis Vinifera Related Products on the Basis of Geographical Origin. 8.3. Elemental Analysis. 8.4. Architecture and Components of an Inductively Coupled Plasma Mass Spectrometer. 8.5. Analysis of Inorganic Anions. 8.6. Applications for Grape, Wine and Derivatives. Index. Index.
-
hyphenated techniques in grape and Wine Chemistry
Hyphenated techniques in grape and wine chemistry., 2008Co-Authors: Riccardo FlaminiAbstract:List of Contributors. Preface. 1. Principal Parameters of Grape Ripening and Wine Fermentation (Rocco Di Stefano and Riccardo Flamini). 1.1. Introduction. 1.2. Determination of Grape Ripening Parameters. 1.3. Analysis of Fermentation Parameters of Wine. 2. High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols (Rocco Di Stefano and Riccardo Flamini). 2.1. Introduction. 2.2. Extraction of Polyphenols from the Grape. 2.3. Sample Preparation for HPLC Analysis. 2.4. HPLC Analyses. 3. Polyphenols Analysis by Liquid-Mass Spectrometry (Riccardo Flamini and Mirko De Rosso). 3.1. Introduction. 3.2. Non-Anthocyanin Polyphenols and Procyanidins. 3.3. Anthocyanins of Grape and Wine. 4. Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols (Riccardo Flamini and Roberto Larcher). 4.1. Introduction. 4.2. Determination of Ochratoxin A in Grape and Wine. 4.3. Determination of biogenic Amines in Grape and Wine. 4.4. Determination of 2,4,6-Trichloroanisole in Wine. 4.5. Analysis of Ethylphenols in Wine. 5. Analysis of Aroma Compounds in Wine (Giuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi and Franco Magno). 5.1. Aroma Compounds in Wines. 5.2. Methods for Analysis of Non-Sulphured Aroma Compounds in Wines. 5.3. Volatile Sulphur Compounds in Wines. 6. Analysis of Pesticide residues in Grape and Wine (Paolo Cabras and Pierluigi Caboni). 6.1. Introduction. 6.2. Analytical Methods. 6.3. Conclusive Remarks. 7. Proteins and Peptides in Grape and Wine (Andrea Curioni, Simone Vincenzi and Riccardo Flamini). 7.1. Introduction. 7.2. Extraction of Grape and Wine. 7.3. Analysis of Grape ad Wine Proteins and Peptides. 8. Elements and Inorganic Anions in Winemaking: Analysis and Applications (Roberto Larcher and Giorgio Nicolini). 8.1. Introduction. 8.2. Traceability of Vitis Vinifera Related Products on the Basis of Geographical Origin. 8.3. Elemental Analysis. 8.4. Architecture and Components of an Inductively Coupled Plasma Mass Spectrometer. 8.5. Analysis of Inorganic Anions. 8.6. Applications for Grape, Wine and Derivatives. Index. Index.
Pietro Traldi - One of the best experts on this subject based on the ideXlab platform.
-
Mass Spectrometry in Grape and Wine Chemistry
2010Co-Authors: Riccardo Flamini, Pietro TraldiAbstract:Preface. Acknowledgments. Introduction. PART I: MASS SPECTROMETRY. 1 Ionization Methods. 1.1. Electrospray Ionization. 1.2. Atmospheric Pressure Chemical Ionization. 1.3. Atmospheric Pressure Photoionization. 1.4. Surface-Activated Chemical Ionization. 1.5. Matrix-Assisted Laser. References. 2 Mass Analyzers and Accurate Mass Measurements. 2.1. Double-Focusing Mass Analyzers. 2.2. Quadrupole Mass Filters. 2.3. Ion Traps. 2.4. Time of Flight. References. 3. MS/MS Methodologies. 3.1. Triple Quadrupole. 3.2. The Q-TOF. 3.3. The MALDI TOF-TOF. References. PART II: APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND Wine CHEMSITRY. 4 Grape Aroma Compounds: Terpenes, C 13 -Norisopenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines. 4.1. Introduction. 4.2. The SPE-GC/MS of Terpenes, Norisoprenoids and Benzenoids. 4.3. The SPME-GC/MS of Methoxypyrazines in Juice and Wine. References. 5 Volatile and Aroma Compounds in Wines. 5.1. Higher Alcohols and Esters Formed from Yeasts. 5.2. Volatile Sulfur Compounds in Wines. 5.3. Carbonyl Compounds in Wines and Distillates. 5.4. Ethyl and Vinyl Phenols in Wines. 5.5. 2'-Aminoacetophenone in Wines. References. 6 Grape and Wine Polyphenols. 6.1. Introduction. 6.2. The LC/MS of Non-Anthocyanic Polyphenols of Grape. 6.3. The LC/MS of Non-Anthocyanic Polyphenols of Wine. 6.4. Liquid-Phase MS of Grape Anthocyanins. 6.5. The LC/MS of Anthocynanis Derivatives in Wine. 6.6. The MALDI-TOF of Grape Procyanidins. References. 7 Compounds Released in Wine from Wood. 7.1. Introduction. 7.2. The GC/MS of Wood Volatile Compounds. 7.3. The GC/PICI-MS/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine. References. 8 Compounds Responsible for Wine Defects. 8.1. Ochratoxin A in Grape and Wine. 8.2. The SPME-GC/MS/MS Analysis of TCA and TBA in Wine. 8.3. Geosmin. 8.4. Analysis of 1-Octen-3-one. 8.5. Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine. 8.6. Biogenic Amines in Grape and Wine. 8.7. Ethyl Carbamate in Wine. 8.8. Wine Geranium Taint. 8.9. Mousy Off-Flavor of Wines. References. 9 Pesticides in Grape and Wine. 9.1. Introduction. 9.2. Analytical Methods. 9.3. Isothiocyanates in Wine. References. 10 Peptides and Proteins of Grape and Wine. 10.1. Introduction. 10.2. Analytical Methods. References. Index.
-
Comprar Mass Spectrometry in Grape and Wine Chemistry | Knut Rurack | 9780470392478 | Wiley
2010Co-Authors: Knut Rurack, Riccardo Flamini, Ramón Martínez-máñez, Pietro TraldiAbstract:Tienda online donde Comprar Mass Spectrometry in Grape and Wine Chemistry al precio 82,22 € de Knut Rurack | Ramon Martinez-Manez | Riccardo Flamini | Pietro Traldi, tienda de Libros de Medicina, Libros de Quimica - Quimica
-
comprar mass spectrometry in grape and Wine Chemistry knut rurack 9780470392478 wiley
2010Co-Authors: Knut Rurack, Riccardo Flamini, Ramon Martinezmanez, Pietro TraldiAbstract:Tienda online donde Comprar Mass Spectrometry in Grape and Wine Chemistry al precio 82,22 € de Knut Rurack | Ramon Martinez-Manez | Riccardo Flamini | Pietro Traldi, tienda de Libros de Medicina, Libros de Quimica - Quimica
Rosa Perestrelo - One of the best experts on this subject based on the ideXlab platform.
-
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry.
Molecules, 2020Co-Authors: Rosa Perestrelo, José S. CâmaraAbstract:Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...].
-
chemical instrumental approaches to the evaluation of Wine Chemistry
Molecules, 2020Co-Authors: Rosa Perestrelo, José S. CâmaraAbstract:Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...].
-
an approach of the madeira Wine Chemistry
Beverages, 2020Co-Authors: Rosa Perestrelo, Mariangie Castillo, Catarina Oliveira Silva, Carolina Gonçalves, Jose Sierra CamaraAbstract:Madeira Wine is a fortified Portuguese Wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira Wine result from the unique and specific Winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the Wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira Wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira Wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira Wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
-
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
'MDPI AG', 2020Co-Authors: Rosa Perestrelo, Câmara, José SousaAbstract:Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by Wine researchers to expand the knowledge of Wine’s chemical composition with the purposes of improving Wine quality, supporting Winemaker decisions related to the Winemaking process, and guaranteeing the authenticity of Wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of Wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to Wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue
Xiaoyi Wang - One of the best experts on this subject based on the ideXlab platform.
-
Shoot thinning of Semillon in a hot climate did not improve yield and berry and Wine quality
OENO One, 2020Co-Authors: Roberta De Bei, Lukas Papagiannis, Sigfredo Fuentes, Matthew Gilliham, Steve Tyerman, Cassandra Collins, Xiaoyi WangAbstract:Aim: Shoot thinning is a common canopy management practice used to obtain a desired shoot density and to improve canopy microclimate. Since thinning is often carried out manually, the cost can be high. In this study the effect of severe shoot thinning (50 % of shoots removed) applied at EL 15 was investigated by comparing yield components, canopy size, berry and Wine Chemistry, and sensory attributes to a non-thinned control for the variety Semillon. The objective was to determine whether shoot thinning could change canopy architecture and lead to improved fruit and Wine Chemistry and sensory characteristics.Methods and results: The trial was carried out over four consecutive growing seasons (starting in 2014-15) in the Semillon block of the Coombe vineyard (Waite Campus, the University of Adelaide). Canopy architecture was monitored at key phenological stages in each season and yield components were assessed at harvest. The harvested fruit was used for chemical and sensory analysis of the berries. Wines were made and their Chemistry and sensorial attributes assessed. Shoot thinning reduced the total leaf area in only two of the four seasons, but single shoot leaf area and cane weight were higher in shoot-thinned vines in all seasons. Shoot thinning did not reduce yield, despite a large reduction in bunch number, because of increased bunch weight. Shoot thinning did not change berry and Wine Chemistry. Similarly, little differences were observed in the sensory profile of berries and Wines, and the assessors preferred the Wines obtained from shoot thinned vines in the last season only.Conclusions: In this study, shoot thinning increased the leaf area per shoot and the cane weight, but yield and grape and Wine Chemistry were unaffected. The vine balance indices leaf area/yield and yield/pruning weight were also unaffected by the treatment, despite its intensity (50 % of shoots removed).Significance and impact of the study: The practice of shoot thinning when applied at EL stage 15 (8-9 leaves separated) was not effective as a technique to improve canopy microclimate and berry and Wine Chemistry for the white variety Semillon in a hot Australian climate. By not applying shoot thinning growers could potentially make significant savings without affecting yield or Wine properties. Further research is needed to explore the effect and timing of shoot thinning on other varieties and in different environments.
-
Postveraison Leaf Removal Does Not Consistently Delay Ripening in Semillon and Shiraz in a Hot Australian Climate
American Journal of Enology and Viticulture, 2019Co-Authors: Roberta De Bei, Lukas Papagiannis, Sigfredo Fuentes, Matthew Gilliham, Xiaoyi Wang, Massimiliano Cocco, Patrick O’brien, Marco Zito, Jingyun Ouyang, Steve TyermanAbstract:Grapegrowing areas worldwide are experiencing earlier and compressed phenology because of higher temperatures, which has led to excessive sugar accumulation in grapes. This is associated with negative effects on grape and Wine quality and higher alcohol in Wines. Recent research has shown that early, climate-related ripening can be ameliorated by late leaf removal above the cluster zone. This practice was found to delay sugar accumulation in the berries by up to two weeks without affecting other berry Chemistry parameters. Therefore, in this study, postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia. Yield and yield components, canopy size, berry and Wine Chemistry, and sensory attributes were measured over four seasons for Semillon and two seasons for Shiraz. The results showed no effect of the proposed technique on delaying ripening in the first year of application for both varieties. However, on the second year of application, a delay in ripening of 10 days in Semillon and 20 days in Shiraz was observed. In Semillon, postveraison leaf removal did not delay ripening on the fourth year of application. No differences were observed in berry Chemistry and sensory attributes in Semillon. In Shiraz, Wines obtained from defoliated vines in the second season were different from control Wines, and were characterized by attributes consistent with overripe berries such as dry fruit and jammy aromas and flavors. The results from this study showed that this technique was not effective in con
José S. Câmara - One of the best experts on this subject based on the ideXlab platform.
-
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry.
Molecules, 2020Co-Authors: Rosa Perestrelo, José S. CâmaraAbstract:Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...].
-
chemical instrumental approaches to the evaluation of Wine Chemistry
Molecules, 2020Co-Authors: Rosa Perestrelo, José S. CâmaraAbstract:Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...].
